Beans and Greens Tartine
This delightful French open-faced sandwich, known as a tartine, combines bacon-infused beans with garlicky greens for a savory treat.
Ingredients
Toast
- 4 thick slices French bread
- 2 tablespoons olive oil
Greens
- 1 bunch Swiss chard, stems removed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- zest from 1 lemon
- salt and freshly ground black pepper to taste
- cayenne pepper to taste
Beans
- 2 slices bacon, cut into 1/2-inch pieces
- ¼ cup sliced green onions
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- salt to taste
- 1 (12 ounce) can pinto beans, drained and rinsed
- 2 tablespoons water, plus more as needed
Tartine
- 1 lemon, juiced
- 6 ounces pepper Jack cheese, grated
- 1 red Fresno chile, thinly sliced
- ¼ cup thinly sliced green onions
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle olive oil on both sides of the bread.
- Bake in the preheated oven until light golden brown, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
- Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cools enough to handle.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans and stir to combine. Add water and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
- Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
- Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
- Serve topped with Fresno chile pepper slices and green onions.
Notes
- You can use any other leafy green, e.g. kale, instead of the Swiss chard.
Nutrition
Calories: 514kcalCarbohydrates: 38gProtein: 20gFat: 32gSaturated Fat: 12gCholesterol: 55mgSodium: 977mgPotassium: 545mgFiber: 6g
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